Butter oil, anhydrous

Anhydrous butter oil is butter with virtually all the water and milk solids removed, leaving pure butterfat, similar in concept to ghee. Because the milk solids that scorch at high heat are gone, it holds up well for sauteing and pan-frying, and it is often used in commercial baking and confectionery for a concentrated buttery flavor without adding extra moisture to a batter or dough. It can also be drizzled over finished dishes or worked into sauces where a rich, clean butter note is wanted.

Removing the water makes it more shelf-stable than regular butter; it can be kept at room temperature for a shorter stretch or refrigerated for longer storage without the same spoilage risk. It is extremely calorie-dense, 876 calories per 100 g and nearly pure fat (99.5 g per 100 g), so it is used in small measured amounts, a 1 tablespoon (13 g) portion comes to about 114 calories. It is also a very concentrated source of vitamin A, 93% of the Daily Value per 100 g, along with 19% DV vitamin E, well above what regular butter provides in the same amount, since the water that dilutes standard butter has been removed entirely, concentrating everything else the fat carries.